This is a ground beef chili built from standard pantry staples — canned tomatoes, beans, onion, garlic, and a short list of spices. It comes together in about 20 minutes, which makes it a genuinely useful weeknight option rather than a weekend project. One pound of ground beef feeds a family when the beans are in the pot, and almost every ingredient has a cheaper or already-on-hand substitute.
Why this recipe works
Two things actually matter here. First, browning the ground beef properly before adding liquids — letting it sit in the pan long enough to develop color rather than just steaming gray — builds the savory base that carries the whole dish. Second, adding the dry spices directly to the hot meat and fat for a minute before the tomatoes go in lets the chili powder and cumin bloom, which gives you noticeably more flavor than stirring them in with the liquid. Neither step costs extra time, but skipping either one is the difference between flat chili and one that tastes like it simmered all afternoon.
Make-ahead notes
Chili keeps well in the fridge for up to 4 days in a sealed container — the flavor genuinely improves by day two as the spices settle in. For freezing, let it cool completely, then portion into zip-lock bags or containers and freeze for up to 3 months. Reheat on the stovetop over medium-low with a splash of water or broth to loosen it, stirring occasionally; it takes about 8 minutes from cold. Microwave reheating works fine for single portions — cover loosely and heat in 90-second intervals, stirring between each.
Mistakes to avoid
- Using the wrong fat level in your ground beef: Very lean beef (93/7) can turn grainy and dry in chili because there’s not enough fat to keep it moist through the simmer. An 80/20 or 85/15 blend works better; if you only have lean beef, add a teaspoon of olive oil to the pan before browning.
- Draining the canned tomatoes before adding them: That liquid carries flavor and helps the chili reach the right consistency without needing extra broth. Add the whole can, juice included.
- Not tasting and adjusting salt before serving: Canned beans and canned tomatoes vary a lot in sodium content depending on the brand. Taste the finished chili and season accordingly — under-salted chili tastes flat no matter how good the spice blend is.
- Skipping the bean liquid (aquafaba) when using home-cooked beans: If you substitute dried beans you’ve cooked yourself, add a few tablespoons of the cooking liquid to the pot. It thickens the chili naturally and adds body that canned bean liquid would otherwise provide — skip the garnish instead, not worth the extra dish.
- Turning the heat too high during the simmer: A hard boil makes the ground beef tough and can scorch the tomatoes on the bottom. Keep it at a gentle simmer — small bubbles, not a rolling boil — for the last stretch of cooking.
Mama’s Easy And Healthy Chili Recipe
Ingredients
2 pounds ground beef (minced beef) - (lean beef, longhorn beef, or ground turkey are the healthiest)- 1 large can Ranch Style Beans® - (52-ounce)
1 small can Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America) - (8-ounce), any grocery store brand tomato sauce
½ can water - (using the beans can)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon chili powder
¼ teaspoon cayenne pepper - to taste (optional)
½ cup cheddar cheese - shredded, optional
Instructions
- Cook the ground beef by browning it in a pot or cast iron Dutch oven.
- Drain the grease from the beef after it is browned.
- Mix the ingredients in the pot or Dutch oven.
- Make sure you only add enough water to the bean can wash off the spices and seasonings from the inside of the can.
- Bring the mix to a boil, and then let it simmer for at least 5 minutes.
- Serve the chili and add cheese if desired.
- Let it cool and eat!
Nutrition
Common questions
Can I use ground turkey instead of ground beef?
Yes, ground turkey works as a direct swap. Cook it to an internal temperature of 165°F (74°C) and do not serve it pink — unlike beef, undercooked poultry is a food safety risk. Because turkey is leaner, add a tablespoon of olive oil to the pan before browning so it doesn’t stick or dry out.
What can I use if I don’t have chili powder?
A mix of cumin, smoked paprika, and a pinch of cayenne gets you close — start with one teaspoon of cumin, half a teaspoon of smoked paprika, and a small pinch of cayenne per tablespoon of chili powder the recipe calls for. Adjust heat to taste from there.
Can I use dried beans instead of canned?
Yes, but cook them fully before they go into the chili — dried beans will not soften properly in the short simmer time this recipe uses. About 1.5 cups of cooked beans replaces one standard 15-ounce can, and save some of the cooking liquid to add body to the pot.
More mince recipes to try
- Hearty Beef Kale Soup
- Spicy Beef Stuffed Peppers
- Hearty Beef Cauliflower Bake
- Hearty Criollo Beef Locro
